Pastry Chef

We are seeking a Pastry Chef to join our new luxury location in Tysons! Our Tysons location has four on-site dining units including fine dining, all day casual, modern casual, and an upscale bar/lounge. 

Summary:

To plan, produce and present high quality, scratch prepared desserts, pastries, and bread products in support of our diverse restaurant and catering offerings for residents, team members, family members, guests, and prospects.

Essential Functions:

• Leads a professional culinary team in a baking and pastry production kitchen highlighting classical and contemporary desserts, pastries, and bread.
• Develops, in conjunction with the executive chef, all dessert and bread offerings that complement and support restaurant and catering menus. Dessert, pastry, and bread options further support the uniqueness of each restaurant venue by means of preparation style, ingredients, portion size, presentation, and garnish.
• Utilize scratch and speed-scratch preparation methods and ingredients that support our desire to offer clean, wholesome desserts, pastries and breads to our residents and team members.
• Uses chocolate and sugar to prepare showpieces for special occasions.
• Responsible for maintaining and entering recipes into Eatec recipe system prior to introducing new menu items. Use Eatec system to accurately cost out, price and calculate nutritional values of all on menu options produced by the Pastry shop.
• Supports food supply budget compliance by accurately pricing all pastry related menu items based on communicated yearly food cost percentage targe
• Regularly attend culinary committee meetings and address resident preferences and nutritional requirements.
• Provide pastry and baking specific training to pastry team and general culinary team members while demonstrating correct use of equipment, kitchen sanitation and food handling practices according to HACCP procedures.
• Ensure operational compliance to Mather culinary standards including food preparation, loss prevention and safety standards, as well as adherence to applicable state and local government health regulations
• Reviews BEO’s and plans offerings and production needs with Executive Chef and Director of Restaurants to support community, resident and/or team member events.
• In conjunction with Executive Chef ensures accurate purchasing of products from approved vendors.
• Plans and produces visually impactful buffet displays and showpieces when appropriate.

Secondary Functions:

• Demonstrates proper use and cleaning of equipment and supplies and performs daily and weekly cleaning assignments. Helps maintain organization and cleanliness of baking preparation areas, and promptly reports equipment malfunctions or safety hazards to management.
• Minimizes waste and over production, handles leftovers according to procedures and assures that all items are labeled, dated, and properly stored.

Minimum Education, Skills, Knowledge, Work Experience:

• Preferred culinary arts degree in pastry or the equivalent certification, required
• 4-5 years previous experience as a working baker/pastry chef.
• 1-2 years of culinary management experience.
• Knowledge and understanding of both current and classic baking and pastry techniques, ability to create and follow standardized recipes, experience with direct supervision of non-exempt assistant pastry chef, communication skills, supervisors, co-workers, residents, and guests.
• Knowledge of current nutrition as it relates to, recipe ingredients, heart health guidelines and dietary restrictions. 
•  Able to operate job related kitchen equipment and tools. Current Serv Safe Manager sanitation certification

Essential Functions

Physical Context/Work Environment: heavy work, frequent lifting/carrying of objects 25-50 pounds

The above description is a general description of the position requirements and is not intended to be all-inclusive